<html><head><link type="text/css" rel="stylesheet" charset="UTF-8" href="../css/recipe.css"><meta http-equiv="Content-Type" content="text/html; charset=utf-8" /></head><body><div class="recinfo"><h1 id="page_cm_id" ctype="caipu" uid="41494" val="191719">蟹粉狮子头</h1><div class="bmayi mbm" >
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					入冬正是螃蟹最好的时候，母螃的黄厚墩墩的，公蟹的膏黏得叫人舌头根都抬不起来。用如此肥美的蟹配上新鲜的肉，细细地做成圆子，慢火炖三个小时，便可以达到入口即化而余味绕舌不绝的境界了。对了，吃时再配上一壶上好的白酒，待一盅过后浑身暖流、目光迷幻时，你确分不清醉了你的是酒还是肉。<br />
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						<td class="lirre" width="50%" ><span class="fwb">难度：</span>掌勺(高级)  </td>
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						    <span class="fwb">时间：</span>1小时以上						</td>
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						<td width="50%"><h2 class="zfliao">主料</h2></td>
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					<tr><td class="lirre">						<span><label class="fcbm inblok">猪肉（瘦240克，肥160克）</label></span><span class='right'>400克</span>
					</td><td>						<span><label class="fcbm inblok">蒸熟的河蟹</label></span><span class='right'>2只</span>
					</td></tr><tr><td class="lirre">						<span><label   class="fcbm inblok">鸡蛋</a></label></span><span class='right'>1只</span>
					</td><td>						<span><label   class="fcbm inblok">青菜</a></label></span><span class='right'>适量</span>
					</td></tr><tr><td class="lirre">						<span><label   class="fcbm inblok">葱</a></label></span><span class='right'>适量</span>
					</td><td>						<span><label   class="fcbm inblok">姜</a></label></span><span class='right'>适量</span>
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						<td width="50%"><h2 class="zfliao">辅料</h2></td>
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					<tr><td class="lirre">						<span><label class="fcbm inblok">盐</label></span><span class='right'>适量</span>
					</td><td>						<span><label class="fcbm inblok">鸡精</label></span><span class='right'>适量</span>
					</td></tr><tr><td class="lirre">						<span><label class="fcbm inblok">糖</label></span><span class='right'>适量</span>
					</td><td>						<span><label class="fcbm inblok">料酒</label></span><span class='right'>适量</span>
					</td></tr><tr><td class="lirre">						<span><label class="fcbm inblok">生粉</label></span><span class='right'>适量</span>
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					<h2>蟹粉狮子头的做法步骤</h2>
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							<p><span class="fwb">1.</span> 将蟹肉剥出备用，青菜洗净，将梗与叶分开备用。<br /></p>
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							<p><span class="fwb">2.</span> 将葱姜切丝，取小碗放水，将葱姜泡入，并用水挤抓成葱姜水。<br /></p>
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							<p><span class="fwb">3.</span> 将猪肉肥瘦分开，瘦肉先切丝，再改丁，然后剁碎<br /><br /></p>
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							<p><span class="fwb">4.</span> 肥肉部分切丝后改刀成石榴粒<br /><br /></p>
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							<p><span class="fwb">5.</span> 将肥瘦肉混合，分次加入葱姜水，顺一个方向搅拌，使肉吸足水分。<br /></p>
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							<p><span class="fwb">6.</span> 加入盐、鸡精、少量糖、料酒、少许生粉与一个鸡蛋，顺一个方向搅拌，直至肉上劲黏稠。<br /><br />将剥好的蟹肉倒入，拌匀<br /></p>
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							<p><span class="fwb">7.</span> 取锅（最好是砂锅，继我们家高压锅阀失踪以后，我的砂锅也无故开裂了！只能用炒锅了。）平铺上一层青菜叶<br /></p>
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							<p><span class="fwb">8.</span> 取肉，在两个手掌之间来回摔打至实，并成形，轻放在青菜上，</p>
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							<p><span class="fwb">9.</span> 并在每个肉圆上盖上一片青菜叶<br />沿锅边倒下清水，没过肉圆。<br /></p>
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							<p><span class="fwb">10.</span> 烧开后，改小火炖2小时以上。<br />最后，如果你是请客的话，可将肉圆分装在小砂锅内，再放上一两棵焯过水的青菜，如果只是自家人吃，那么我建议就别费事了，直接将菜梗子与多下的叶子一同烩入砂锅中，烧烂，那菜可是比肉还好吃。<br /><br /></p>
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					<h2>小贴士</h2>
					<p>1、蟹肉很好剥，用一把剪刀一根筷子就可以将肉剔得干干净净<br /><br />2、剁肉一定要细切粗剁，要是整成一大块就开始剁肉肉就被毁啦！还有，千万别偷懒买现在的肉馅，那样你打死也做来出好吃的狮子头来！<br /><br />3、千万别将肥瘦肉混在一块剁，因为肥肉是不需剁碎的，只切成石榴粒就行，这是个考验人耐心的活<br /><br />4、水要一次加足，中途如果要补水的话一定要补开水<br /><br />5、炖的时间越长越好吃。我炖了三个小时，入口即化，且肉香满屋！<br /><br /></p>
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